Jam Cake
From erinsparin 16 years ago
- 35 minutes to make
- Serves 12
This cake has been passed down in my family since way before anyone remembers. We think that it originated somewhere in the 1800s. Its a holiday tradition for us. This dense cake is reminiscent of older days before boxed mixes. Read more Playfully nicknamed "wart cake," it looks lumpy when iced. But the cake is moist and the icing absolutely magical. Don't judge by appearances!! See less
Ingredients
- CAKE: 2 cups sugar shopping list
- 1 cup margarine shopping list
- 1 cup strawberry preserves shopping list
- 1 cup blackberry jam shopping list
- 1 cup buttermilk shopping list
- 4 cups flour shopping list
- 5 eggs shopping list
- 1/2 tsp cinnamon shopping list
- 1/2 tsp cloves shopping list
- 1/2 tsp allspice shopping list
- 1 1/2 tsp soda shopping list
- 2 cups pecans shopping list
- 2 cups raisins shopping list
- ICING: 4 cups sugar shopping list
- 2 stick butter shopping list
- 2 cup milk shopping list
- 2 cup nuts shopping list
- 2 cup raisins shopping list
- 1 tsp vanilla shopping list
How to make it
- CAKE: Preheat over to 375 degrees
- Grease and flour 3 round cake pans
- Cream very soft margarine with sugar.
- Add one egg at a time and mix well
- Add preserves and jam
- Add spices
- Stir soda into buttermilk and mix
- Add one cup flour at a time
- Add nuts and raisins last, folding in with spoon.
- Bake for 30-35 min, until toothpick comes out clean.
- ICING: Cook sugar, butter and milk to soft ball stage.
- Add vanilla, nuts and raisins
- Spread over cooled cake, pulling icing that drips down the sides up to the top until icing starts to stiffen.
People Who Like This Dish 6
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